Ingredients

1 tsp olive oil

1 large onions, chopped into 1/2 inch pieces

5 cloves garlic, chopped fine

1 tbsp fresh ginger, grated

1 cup bell peppers, chopped fine

1 cup Israeli couscous

3/4 cup carrots, chopped fine

1 tbsp paprika

1 tsp cumin powder

16 oz can black beans

16 oz can kidney beans

16 oz can diced tomatoes

16 oz can pumpkin pulp

1 cup water

1/2 cup fresh parsley, chopped fine

1/2 tsp black pepper

1/2 tsp salt (or to taste)

Directions

1.  Heat olive oil on med-high heat.  When hot, add the onions and garlic and saute for ~3 min.

2.  Add ginger, bell peppers, and carrots.  Cook for an 5 min.

3.  Add the paprika and cumin powder.  Cook for 1 min, stirring constantly.

4.  Drain and rinse the canned beans.  Add the beans, diced tomatoes, pumpkin pulp and water and bring to a boil.  Turn the heat to low and simmer for half an hour.

5.  Add the walnuts, celery, bell peppers, Israeli couscous.  Simmer on low for an additional half hour.

6.  Remove from heat.  Add the parsley, black pepper, and salt.  Mix well and serve hot!